Turkey & Sundried Tomato Ziti
Recipe by Megan Horsley
Rich, creamy and comforting, this one-pot baked pasta dish is sure to win over even the pickiest of eaters! The ground turkey in this meal offers a good source of lean protein and tryptophan, the precursor to our mood-enhancing neurotransmitter serotonin. The brown rice pasta offers a great source of fibre along with the kale, which makes it great for blood-sugar balancing.
PREHEAT: your oven to 375F.
OIL: the bottom and sides of a medium sized french oven or oven safe pot with a little bit of avocado oil. Then, sauté the onion, garlic, mushroom and sun-dried tomatoes in the pot until fragrant. Add salt and pepper to taste.
ADD: the ground turkey, breaking up the meat as it cooks. Don’t cook through all the way. Add the pasta, tomato sauce, chicken stock and kale to the pot, mixing well. Bring to a boil, top with the cheese and then cover and put in the oven for 20 minutes. Check that the pasta is cooked by testing one or two noodles.
BROIL: the top of the baked ziti for 1-2 minutes until the cheese bubbles and browns slightly. Garnish with the parsley before serving.
Substitutions: Vegan? Use crumbled tempeh instead of ground meat and cashew cheese instead of dairy cheese.
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